Venetian Risi e Bisi - Rice and Peas - Easter 2011

From the kitchen of One Perfect Bite...I had gone to market in search of English peas and while there I happened on a display of large canned hams that I hadn't seen in years. They were a feature of holiday meals and throughout the 50's and 60's you'd be hard pressed to attend a party where they weren't served. The hams were usually topped with rings of pineapple and studded with maraschino cherries before being glazed and warmed for service. They weren't bad and they fit the lifestyles of woman trying to cast off years of rationing and cooking that kept them in the kitchen for hours at a time. The women who emerged from the war loved the simplicity of Danish modern furniture and the ease of frozen food. A company ready ham that need only to be warmed was perfect for their needs. That ubiquitous ham was part of Easter dinner in many homes across the country. Strange as it seems, while the food was simple, the holiday itself seemed more important then it does today. The Easter bunny was on a par with Santa and egg hunts replaced the magic of empty stockings miraculously filled by elves or angels. In those simpler times, Easter really did mean bonnets and parades, and to the delight of little girls, the holiday came with new outfits that included shinny Mary Janes.

It was also a more overtly religious holiday than it appears to be today. We spent a lot of time in church during Holy Week, but it wasn't as oppressive as you might think. I will forever be moved when I hear the "Exultet" and the "Alleluia" from the Easter vigil services and I'm so grateful they were part of my childhood. While Easter may have no meaning for many, it's my hope that we all believe in new beginnings and the triumph of good over evil. So, whatever your beliefs, I hope you all bask in the sun of this new day.

After that introduction, I was sorely tempted to make a canned ham and share it with you, but then I realized you'd probably stone me and I wanted no part of that. So, I'm heading back to the peas with which I began this post. “Risi e bisi” (rice and peas) is a classic Venetian dish. While many think it is a risotto, it is actually a very light soup. There should always be just enough liquid in the bowl to require a spoon for eating. It is very easy to make and you'll love it as long as you don't overcook the rice. The soup can be table ready in half an hour and it is a perfect light meal to break a fast or settle an uneasy stomach. The soup will absorb liquid as it sits, so it's best to serve it as soon as the rice is ready. If you have leftovers you will have to add stock when you reheat the soup. I think you'll really like this one. Here's the recipe.


Risi e Bisi...from the kitchen of One Perfect Bite courtesy of Saveur

Ingredients:
3 tablespoons butter
1 yellow onion, peeled and finely chopped
3 pounds fresh peas, shelled to yield 3 cups
Pinch of salt
1 cup Chicken Stock
1 cup arborio rice
2 tablespoons chopped fresh flat-leaf parsley
Grated parmigiano-reggiano

Directions:
1) Melt butter in a medium saucepan over medium heat. Add onions and cook for 5 minutes. Add peas and salt, and cook, stirring constantly, for 2 minutes.
2) Add chicken stock and 2 cups water, and bring to a boil. Stir in rice and parsley, reduce heat to medium-low, cover, and cook, stirring occasionally, until rice is al dente and peas are very soft, about 20 minutes.
3) Adjust seasonings and serve immediately before rice absorbs liquid. Top with grated parmigiano-reggiano, if you like. Yield: 4 to 6 servings.

Cook's Note: While this dish is best made with fresh peas, 3 cups of frozen peas can be substituted.








Easter Sunday One year Ago: Roasted Yellow Pepper Soup












Two Years Ago Today: Garlic Herb Rolls








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Basil Tomato Rice Soup - Creatively Domestic
Italian Chicken and Rice Soup - Pots and Plots
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Pumpkin-Peanut Risotto

From the kitchen of One Perfect Bite...This lovely risotto is really a perfect dish for Meatless Mondays. It has wonderful color and a flavor profile that is sure to please. The recipe was developed at the Culinary Institute of America and it is nearly foolproof to make. You must, however, be careful not to over cook the arborio rice, and make sure that the risotto is served while it is piping hot. The rice gets gummy as it cools and it does not reheat well. If you do have leftovers, plan to use them to make risotto cakes or use them as a binder in chopped or ground meat. I use canned, unseasoned puree to make this, though I'm sure the risotto would be even better made with fresh pumpkin or squash. I made no changes to the recipe, save for the addition of salt and a pinch of nutmeg. I like this well enough to incorporate it into our Easter dinner. I have yet to decide if I'll serve it as a separate course or use it as a side along with other dishes. All the ingredients needed to make the risotto can be found in any well-stocked grocery store. Here's the recipe which I first found at The Peanut Institute.

Pumpkin-Peanut Risotto...from the kitchen of One Perfect Bite, courtesy of the Culinary Institute of America

Ingredients:
2 tablespoons unsalted butter
1 tablespoons peanut oil
1/3 cup onion, finely minced
1-1/2 cups arborio rice
5-1/2 cups chicken or vegetable broth
1 cup canned unsweetened pumpkin puree
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
1 tablespoon unsalted butter
1/4 cup parmesan cheese, grated
1/2 cup peanuts, toasted
Pinch of nutmeg
Salt to taste

Directions:
1) Heat butter and peanut oil in a heavy 4-quart casserole over moderate heat. Add onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.
2) Add rice to onions and stir for 1 minute, using a wooden spoon to make sure all grains are well coated. Bring the broth to a steady simmer in a saucepan on top of stove. Begin to add simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding next 1/2 cup, reserving about 1/4 cup to add at end. Stir frequently to prevent sticking.
3) When rice is tender but still firm, about 18 minutes, add reserved broth, pumpkin, lemon juice and parsley. Turn off heat and immediately add butter and Parmesan and stir vigorously to combine with rice. Garnish with peanuts. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Shrimp Risotto - One Perfect Bite
Asparagus and Lemon Grass Risotto - One Perfect Bite
Risotto with Smoked Salmon Spinach and Peas - One Perfect Bite
.
Risotto all Milanese(2) - Love through the Stomach
Farro Risotto - Christine's Cuisine
Brown Rice Risotto with Roasted Tomatoes - Deliciously Organic
Lobster Risotto - In Danny's Kitchen
Mushroom Risotto - Closet Cooking
Sausage and Mushroom Risotto - Sugar Crafter
Roasted Garlic Risotto - Handle the Heat
Asparagus and Mushroom Risotto - Life's Ambrosia
Mexican Risotto - What's Cooking, Mexico
Salmon and Pea Risotto - Coconut and Lime
Mushroom and Leek Risotto - Sweet Salty Spicy
Lemon and Roasted Red Pepper Risotto - Food is Love
Tomato Risotto - Phem Fatale
Butternut Squash Risotto - So Easy, So Tasty
Turkey Mushroom Risotto - Simply Recipes
Fresh Corn Risotto - Culinary in the Desert
Barley Risotto with Mushrooms and Thyme - Kalyn's Kitchen

This post is being linked to:
Smiling Sally - Blue Monday

Risotto with Smoked Salmon, Spinach and Peas

From the kitchen of One Perfect Bite...This is a light and lovely entrée that's packed with flavor. It is perfect for Meatless Monday or any day you are looking for something that can be quickly made and is easy on the palate. I normally serve risotto as a side dish, but the addition of smoked salmon and loads of vegetables gives this dish enough heft to serve as a delicious one-dish meal. The intense flavor of the the salmon permeates the rice and produces a wonderfully flavorful meal in about 30 minutes. I wanted to begin the new year with a series of recipes that included something old, something new, something borrowed and something blue. This is my offering for the "something old" in that equation. The recipe I've adapted was developed about 20 years ago by Marian Burrows, a cookbook author and journalist who is a senior staff write at the New York Times. I make this recipe at least once a year for my family who really enjoy it. I think you might like it, too. The ingredients, as listed below, will produce three meal-size servings. Here's the recipe.

Risotto with Smoked Salmon, Spinach and Peas...from the kitchen of One Perfect Bite inspired by Marian Burrows

Ingredients:
1 clove garlic, minced
1 cup minced onion
1 tablespoon olive oil
5 cups low-sodium chicken broth
1 cup arborio rice
1/2 cup dry white wine or dry vermouth
4 to 5 ounces baby spinach washed, stemmed and torn or cut into smaller pieces
3 ounces smoked salmon, diced
1 cup frozen peas, thawed
1 cup grated Parmigiano Reggiano cheese
2 teaspoons lemon juice

Directions:
1) Heat oil in 2-quart pot. Saute garlic and onion in hot oil until they begin to take on color.
2) Meanwhile, pour chicken broth into a separate pot and bring to a simmer.
3) Add rice to garlic and onion mixture, stirring until well coated. Add wine and cook until liquid has almost evaporated, about 2 minutes.
4) Add 1 cup of hot broth to rice and cook over high heat, stirring very often until liquid has been absorbed. Repeat procedure two to three times, or until rice is almost cooked.
5) Add final cup of broth to pot along with spinach, salmon and peas. When rice is tender and some liquid remains, add rice and lemon juice. Stir well. Serve immediately. Yield: 3 servings.

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Wild Mushroom Risotto - Bunky Cooks
Butternut Squash Risotto - So Tasty, So Yummy
Baked Crab Risotto with Cream Cheese and Chilli - Simply Delicious

Southwestern Cilantro Rice Salad

From the kitchen of One Perfect Bite...I first had this salad in New York City at a restaurant called Arizona 206. Chef Brendan Walsh was head of the kitchen at that time and one of the restaurant's signature dishes was this lovely cilantro rice. I had the rice so often that I was able to reconstruct it in my own kitchen from taste memory. I liked it then, and I like it now, because it's an easy and inexpensive way to feed a large number of people. It's also a wonderful accompaniment to Southwestern or Mexican meals. While I doubt this will become your favorite rice dish, it's great for church suppers, block parties and other large gatherings where refrigerator and oven space space is at a premium. This rice salad is one of those rare dishes that is actually better when served at room temperature. The version of the recipe I have in my files feeds 36 people. I re-sized it earlier this week to serve with a Southwestern-style meal I had planned for four people. I thought you might like to have a copy of the smaller recipe for your files. Without further ado, here's how we make Southwestern Cilantro Rice Salad. Oh, and should you like the recipe for 36, multiply all ingredients, save the lime zest, by four.

Southwestern Cilantro Rice Salad...from the kitchen of One Perfect Bite, inspired by Brendan Walsh

Ingredients:
2 cups cold water
1 cup long grain or basmati rice
1 teaspoon kosher salt + salt to taste
3/4 cup chopped fresh cilantro
1/2 cup diced red bell pepper, cut in 1/4-inch dice
1/2 cup diced yellow bell pepper, cut in 1/4-inch rice
1/4 cup olive oil
3 tablespoons tablespoons fresh lime juice
Zest of 1 lime
Freshly cracked pepper to taste

Directions:
1) Bring water to a boil in a 3-quart pan set over high heat. Stir in rice and salt and bring back to a boil. Immediately cover pan and lower heat. Simmer for 20 minutes. Remove from heat. Let rice sit, covered, for another 10 minutes.
2) Transfer rice to a large pan. I use a roasting pan to assure enough space to thoroughly mix rice with other ingredients. Add cilantro, red and yellow peppers, olive oil, lime zest and juice and salt and pepper to taste. Mix well. Serve immediately or cover and let sit at room temperature until ready to serve. Yield: 4 servings.

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